1
|
Patil R, Singh A, Mane S, Roy T. Emerging encapsulation strategies for vitamin A fortification in food sector: an overview. Food Sci Biotechnol 2024; 33:2937-2951. [PMID: 39220307 PMCID: PMC11364737 DOI: 10.1007/s10068-024-01635-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 05/21/2024] [Accepted: 06/07/2024] [Indexed: 09/04/2024] Open
Abstract
Micro- and nano-encapsulation techniques, such as microfluidization, spray drying, and centrifugal extrusion, have been widely utilized in various industries, including pharmaceuticals, food, cosmetics, and agriculture, to improve the stability, shelf life, and bioavailability of active ingredients, such as vitamin A. Emulsion-based delivery platforms offer feasible and appropriate alternatives for safeguarding, encapsulating, and transporting bioactive compounds. Therefore, there is a need to enrich our basic diet to prevent vitamin A deficiency within a population. This review focused on addressing vitamin A shortages, encapsulation techniques for improving the delivery of vital vitamins A and their food applications. Additionally, more studies are required to guarantee the security of nano-delivery strategies, as they proliferate in the food and beverage sector. Graphical Abstract
Collapse
Affiliation(s)
- Reena Patil
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (Institute of National Importance, Under MoFPI, Govt. of India), Kundli, District- Sonipat, Haryana 131 028 India
| | - Anupama Singh
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (Institute of National Importance, Under MoFPI, Govt. of India), Kundli, District- Sonipat, Haryana 131 028 India
| | - Sheetal Mane
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (Institute of National Importance, Under MoFPI, Govt. of India), Kundli, District- Sonipat, Haryana 131 028 India
| | - Tapas Roy
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (Institute of National Importance, Under MoFPI, Govt. of India), Kundli, District- Sonipat, Haryana 131 028 India
| |
Collapse
|
2
|
Wang H, Cao Z, Yao L, Feng T, Song S, Sun M. Insights into the Edible and Biodegradable Ulvan-Based Films and Coatings for Food Packaging. Foods 2023; 12:foods12081622. [PMID: 37107417 PMCID: PMC10137591 DOI: 10.3390/foods12081622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/29/2023] [Accepted: 04/05/2023] [Indexed: 04/29/2023] Open
Abstract
Recently, edible films or coatings that are made from algal polysaccharides have become promising candidates for replacing plastic-based packaging materials for food storage due to their non-toxic, biodegradable, biocompatible, and bioactive characteristics. Ulvan, a significant biopolymer with unique functional properties derived from marine green algae, has been extensively used in various sectors. However, there are fewer commercial applications of this sugar in the food packaging industry compared to many other algae-derived polysaccharides, such as alginates, carrageenan, and agar. This article aims to review the unparalleled chemical composition/structure and physiochemical properties of ulvan and the latest developments in ulvan-based edible films and coatings, thus highlighting their potential applications in the food packaging industry.
Collapse
Affiliation(s)
- Huatian Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Zhen Cao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Lingyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| |
Collapse
|
3
|
Tauferová A, Javůrková Z, Pospiech M, Koudelková Mikulášková H, Těšíková K, Dordevic D, Dordevic S, Tremlová B. Nanoparticles and Plant By-Products for Edible Coatings Production: A Case Study with Zinc, Titanium, and Silver. Polymers (Basel) 2022; 14:polym14142837. [PMID: 35890613 PMCID: PMC9320583 DOI: 10.3390/polym14142837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/28/2022] [Accepted: 07/09/2022] [Indexed: 02/04/2023] Open
Abstract
For the development of functional edible packaging that will not lead to rejection by the consumer, it is needed to analyze the interactions between ingredients in the packaging matrix. The aim of this study was to develop edible chitosan-based coatings that have been enriched with red grape extracts, zinc, silver, and titanium nanoparticles. The organoleptic properties of the produced edible packaging were described by quantitative descriptive analysis and consumer acceptability was verified by hedonic analysis. By image analysis, color parameters in the CIELab system, opacity, Whiteness and Yellowness Index were described. The microstructure was described by scanning electron microscopy. The hedonic evaluation revealed that the addition of nanometals and their increasing concentration caused a deterioration in sample acceptability. The overall evaluation was higher than 5 in 50% of the samples containing nanometals. The addition of nanometals also caused statistically significant changes in L*, a*, and b* values. The sample transparency generally decreased with the increasing concentration of nanoparticle addition. Scanning electron microscopy showed, that the addition of nanometals does not disrupt the protective function of the packaging. From a sensory point of view, the addition of ZnO nanoparticles in concentrations of 0.05 and 0.2% appeared to be the most favorable of all nanometals.
Collapse
|
4
|
Zubair M, Shahzad S, Hussain A, Pradhan RA, Arshad M, Ullah A. Current Trends in the Utilization of Essential Oils for Polysaccharide- and Protein-Derived Food Packaging Materials. Polymers (Basel) 2022; 14:polym14061146. [PMID: 35335477 PMCID: PMC8950623 DOI: 10.3390/polym14061146] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/04/2022] [Accepted: 03/09/2022] [Indexed: 12/04/2022] Open
Abstract
Essential oils (EOs) have received attention in the food industry for developing biopolymer-derived food packaging materials. EOs are an excellent choice to replace petroleum-derived additives in food packaging materials due to their abundance in nature, eco-friendliness, and superior antimicrobial and antioxidant attributes. Thus far, EOs have been used in cellulose-, starch-, chitosan-, and protein-based food packaging materials. Biopolymer-based materials have lower antioxidant and antibacterial properties in comparison with their counterparts, and are not suitable for food packaging applications. Various synthetic-based compounds are being used to improve the antimicrobial and antioxidant properties of biopolymers. However, natural essential oils are sustainable and non-harmful alternatives to synthetic antimicrobial and antioxidant agents for use in biopolymer-derived food packaging materials. The incorporation of EOs into the polymeric matrix affects their physicochemical properties, particularly improving their antimicrobial and antioxidant properties. EOs in the food packaging materials increase the shelf life of the packaged food, inhibit the growth of microorganisms, and provide protection against oxidation. Essential oils also influence other properties, such as tensile, barrier, and optical properties of the biopolymers. This review article gives a detailed overview of the use of EOs in biopolymer-derived food packaging materials. The innovative ways of incorporating of EOs into food packaging materials are also highlighted, and future perspectives are discussed.
Collapse
Affiliation(s)
- Muhammad Zubair
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
| | - Sohail Shahzad
- Department of Chemistry, University of Sahiwal, Sahiwal 57000, Pakistan;
| | - Ajaz Hussain
- Institute of Chemical Sciences, Bahauddin Zakariya University, Multan 60000, Pakistan;
| | - Rehan Ali Pradhan
- Biopolymer Innovation Head, Yash Pakka Limited, Ayodhya 224135, UP, India;
| | - Muhammad Arshad
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
| | - Aman Ullah
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
- Correspondence:
| |
Collapse
|
5
|
Tian B, Liu J, Liu Y, Wan JB. Integrating diverse plant bioactive ingredients with cyclodextrins to fabricate functional films for food application: a critical review. Crit Rev Food Sci Nutr 2022; 63:7311-7340. [PMID: 35253547 DOI: 10.1080/10408398.2022.2045560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The popularity of plant bioactive ingredients has become increasingly apparent in the food industry. However, these plant bioactive ingredients have many deficiencies, including low water solubility, poor stability, and unacceptable odor. Cyclodextrins (CDs), as cyclic molecules, have been extensively studied as superb vehicles of plant bioactive ingredients. These CD inclusion compounds could be added into various film matrices to fabricate bioactive food packaging materials. Therefore, in the present review, we summarized the extraction methods of plant bioactive ingredients, the addition of these CD inclusion compounds into thin-film materials, and their applications in food packaging. Furthermore, the release model and mechanism of active film materials based on various plant bioactive ingredients with CDs were highlighted. Finally, the current challenges and new opportunities based on these film materials have been discussed.
Collapse
Affiliation(s)
- Bingren Tian
- School of Chemical Engineering and Technology, Xinjiang University, Urumqi, Xinjiang, China
| | - Jiayue Liu
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao, China
| | - Yumei Liu
- School of Chemical Engineering and Technology, Xinjiang University, Urumqi, Xinjiang, China
| | - Jian-Bo Wan
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao, China
| |
Collapse
|
6
|
Tauferova A, Pospiech M, Javurkova Z, Tremlova B, Dordevic D, Jancikova S, Tesikova K, Zdarsky M, Vitez T, Vitezova M. Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace. Polymers (Basel) 2021; 13:polym13152578. [PMID: 34372181 PMCID: PMC8348254 DOI: 10.3390/polym13152578] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 07/27/2021] [Accepted: 07/27/2021] [Indexed: 02/07/2023] Open
Abstract
Studies dealing with the development of edible/biodegradable packaging have been gaining popularity since these commodities are marked as being ecofriendly, especially when byproducts are incorporated. Consequently, this study aimed at the development of chitosan-based coatings with plant byproducts. Their sensory properties, colour attributes, occurrence of cracks in microstructure and biodegradability were analysed. Coatings containing grape and blueberry pomace had statistically significantly (p < 0.05) higher levels of colour intensity. Coating samples were characterised by lower aroma intensity (3.46–4.77), relatively smooth surface (2.40–5.86), and low stickiness (2.11–3.14). In the overall hedonic evaluation, the samples containing parsley pomace in all concentrations and a sample containing 5% grape pomace achieved a statistically significantly (p < 0.05) better evaluation (5.76–5.93). The lowest values of the parameter ΔE2000 were recorded for the sample containing 5% parsley pomace (3.5); the highest was for the sample with 20% blueberry pomace (39.3). An analysis of the coating surface microstructure showed the presence of surface cracks at an 80 K magnification but the protective function of the edible coating was not disrupted by the added plant pomace. The produced samples can be considered to have a high biodegradability rate. The results of our experimentally produced coatings indicate their possible application on a commercial scale.
Collapse
Affiliation(s)
- Alexandra Tauferova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Matej Pospiech
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Zdenka Javurkova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Bohuslava Tremlova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
- Correspondence:
| | - Dani Dordevic
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Simona Jancikova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Karolina Tesikova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Michal Zdarsky
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Tomas Vitez
- Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic; (T.V.); (M.V.)
- Department of Agricultural, Food and Environmental Engineering, Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, 613 00 Brno, Czech Republic
| | - Monika Vitezova
- Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic; (T.V.); (M.V.)
| |
Collapse
|
7
|
Ebrahimzadeh S, Bari MR, Hamishehkar H, Kafil HS, Lim LT. Essential oils-loaded electrospun chitosan-poly(vinyl alcohol) nonwovens laminated on chitosan film as bilayer bioactive edible films. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111217] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
8
|
Fonseca LM, Radünz M, Dos Santos Hackbart HC, da Silva FT, Camargo TM, Bruni GP, Monks JL, da Rosa Zavareze E, Dias AR. Electrospun potato starch nanofibers for thyme essential oil encapsulation: antioxidant activity and thermal resistance. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4263-4271. [PMID: 32378215 DOI: 10.1002/jsfa.10468] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 04/08/2020] [Accepted: 05/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Thyme essential oil (TEO) is an excellent natural substitute for synthetic compounds to maintain the quality and safety of food products. It acts as an antioxidant agent. We aimed to nanoencapsulate TEO at concentrations of 1%, 3%, and 5% (v/w, dry basis) in electrospun nanofibers made of starch (50% w/v) and formic acid (75% v/v). The rheological parameters of the fiber-forming solutions were measured, and various physical and chemical properties of the nanofibers were analyzed. RESULTS The starch/TEO nanofibers presented homogeneous morphology. The starch nanofibers showed high encapsulation efficiency (EE, 99.1% to 99.8%), which, along with the Fourier transform infra-red (FTIR) spectrum and thermogravimetric analysis (TGA) analysis, indicate strong protection of the phenolic compounds of TEO. Nanofibers with 5% TEO retained up to 50% of the phenolic compounds after exposure to thermal treatment. The antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals of the starch/TEO nanofibers varied from 11.1% to 14.2% and the inhibition values (29.8%, P ≤ 0.05) against hydroxyl radicals were the same for free TEO and the nanofibers. CONCLUSION Owing to these properties, electrospun starch/TEO nanofibers can be applied in food products or food packaging.
Collapse
Affiliation(s)
- Laura M Fonseca
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Marjana Radünz
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | | | - Francine T da Silva
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Taiane M Camargo
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Graziella P Bruni
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | | | | | - Alvaro Rg Dias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| |
Collapse
|
9
|
Mujica-Álvarez J, Gil-Castell O, Barra PA, Ribes-Greus A, Bustos R, Faccini M, Matiacevich S. Encapsulation of Vitamins A and E as Spray-Dried Additives for the Feed Industry. Molecules 2020; 25:E1357. [PMID: 32192033 PMCID: PMC7144125 DOI: 10.3390/molecules25061357] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 02/11/2020] [Accepted: 02/14/2020] [Indexed: 11/16/2022] Open
Abstract
Encapsulated fat-soluble powders containing vitamin A (VA) and E (VE) were prepared as a feasible additive for extruded feed products. The effect of the encapsulating agents (Capsul-CAP®, sodium caseinate-SC) in combination with Tween 80 (TW) as an emulsifier and maltodextrin (MD) as a wall material on the physicochemical properties of emulsions and powders was evaluated. First, nanoemulsions containing MD:CAP:TW:VA/VE and MD:SC:TW:VA/VE were prepared and characterized. Then, powders were obtained by means of spray-drying and analyzed in terms of the product yield, encapsulation efficiency, moisture content, porosity, surface morphology, chemical structure, and thermal properties and thermo-oxidative/thermal stability. Results showed that although nanoemulsions were obtained for all the compositions, homogeneous microcapsules were found after the drying process. High product yield and encapsulation efficiency were obtained, and the presence of the vitamins was corroborated. The characteristics of the powders were mainly influenced by the encapsulating agent used and also by the type of vitamin. In general, the microcapsules remained thermally stable up to 170 °C and, therefore, the proposed encapsulation systems for vitamins A and E were suitable for the preparation of additives for the feed manufacturing through the extrusion process.
Collapse
Affiliation(s)
- Javiera Mujica-Álvarez
- Departamento de Ciencia y Tecnología de Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Obispo Umaña 050, Estación Central, 9170201 Santiago, Chile
- Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Santiago de Chile, Av. Libertador Bernardo O’Higgins 3363, Estación Central, 9170002 Santiago, Chile;
| | - O. Gil-Castell
- Instituto de Tecnología de Materiales, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (O.G.-C.); (A.R.-G.)
- Departament d’Enginyeria Química, Escola Tècnica Superior d’Enginyeria, Universitat de València, Av. de la Universitat, s/n, 46100 Burjassot, Spain
| | - Pabla A. Barra
- Centro de Excelencia en Nanotecnología (CEN), Leitat Chile, Calle Román Díaz 532, Providencia, Santiago 7500724, Chile; (P.A.B.); (M.F.)
| | - A. Ribes-Greus
- Instituto de Tecnología de Materiales, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (O.G.-C.); (A.R.-G.)
| | - Rubén Bustos
- Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Santiago de Chile, Av. Libertador Bernardo O’Higgins 3363, Estación Central, 9170002 Santiago, Chile;
| | - Mirko Faccini
- Centro de Excelencia en Nanotecnología (CEN), Leitat Chile, Calle Román Díaz 532, Providencia, Santiago 7500724, Chile; (P.A.B.); (M.F.)
- Materials Chemistry Division, Leitat Technological Center, C/Pallars 179–185, 08005 Barcelona, Spain
| | - Silvia Matiacevich
- Departamento de Ciencia y Tecnología de Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Obispo Umaña 050, Estación Central, 9170201 Santiago, Chile
| |
Collapse
|
10
|
Bakayoko M, Kalakodio L, Kalagodio A, Abo BO, Muhoza JP, Ismaila EM. Synthesis and characterization of the removal of organic pollutants in effluents. REVIEWS ON ENVIRONMENTAL HEALTH 2018; 33:135-146. [PMID: 29694331 DOI: 10.1515/reveh-2018-0004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Accepted: 03/08/2018] [Indexed: 06/08/2023]
Abstract
The use of a large number of organic pollutants results in the accumulation of effluents at the places of production and the environment. These substances are, therefore, dangerous for living organisms and can cause heavy environmental damage. Hence, to cure these problems certain methods were used for the elimination of organic effluents. Indeed, the methods of elimination through magnetic adsorption and/or separation prove to be effective in the treatment of certain wastes, but the effectiveness of each one of these methods depends on several characteristics and also present limitations according to the pollutants they adsorb. This review examines on the one hand the capacity of certain elements of these methods in the elimination of certain pollutants and on the other hand the advantages and limits of these methods. Elements like biochars, biosorbents and composite materials are used due to their very strong porosity which makes it possible for them to develop an important contact surface with the external medium, at low costs, and the possibility of producing them from renewable sources. The latter still run up however against the problems of formation of mud and regeneration. Depollution by magnetic separation is also used due to its capacity to mitigate the disadvantages of certain methods which generally lead to the formation of mud and overcoming also the difficulties like obtaining an active material and at the same time being able to fix the pollutants present in the effluents to treat and sensitize them to external magnetic fields.
Collapse
Affiliation(s)
- Moussa Bakayoko
- University of Science and Technology, School of Energy and Environmental Engineering, Beijing Key Laboratory of Resource-Oriented Treatment of Industrial Pollutants, Xueyuan 30, Beijing 100083, P.R. China
| | - Loissi Kalakodio
- University of Science and Technology, School of Energy and Environmental Engineering, Beijing Key Laboratory of Resource-Oriented Treatment of Industrial Pollutants, Beijing, P.R. China
| | - Adiara Kalagodio
- School of Natural Science, Wuhan University Technology, Wuhan, China
| | - Bodjui Olivier Abo
- University of Science and Technology, School of Energy and Environmental Engineering, Beijing Key Laboratory of Resource-Oriented Treatment of Industrial Pollutants, Beijing, P.R. China
| | - Jean Pierre Muhoza
- University of Science and Technology, School of Energy and Environmental Engineering, Beijing Key Laboratory of Resource-Oriented Treatment of Industrial Pollutants, Beijing, P.R. China
| | - El Moctar Ismaila
- Beijing Institute of Technology, Energy of Environment Materials, Beijing, China
| |
Collapse
|
11
|
Montes-de-Oca-Ávalos JM, Altamura D, Candal RJ, Scattarella F, Siliqi D, Giannini C, Herrera ML. Relationship between nano/micro structure and physical properties of TiO 2 -sodium caseinate composite films. Food Res Int 2018; 105:129-139. [DOI: 10.1016/j.foodres.2017.11.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 10/30/2017] [Accepted: 11/13/2017] [Indexed: 11/26/2022]
|
12
|
Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus. J FOOD QUALITY 2018. [DOI: 10.1155/2018/1659394] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
The aim of this work was to evaluate the effect of pH and Mexican oregano essential oil (MOEO) added to carboxymethyl cellulose (CMC) and starch (S) edible films on Listeria monocytogenes and Staphylococcus aureus. CMC and S edible films were formulated with different concentrations (0%, 0.25%, 0.50%, 0.75%, and 1%) of MOEO at different pH (5, 6, or 7). Antimicrobial assay was performed. Inhibition curves were fitted to the Fermi model. Significant differences (p<0.05) were found in tc (time to reduce 50% of microbial population) and a (slope of the curve around tc), being lower at acidic pH. For L. monocytogenes, CMC films exhibited a higher antimicrobial effectiveness (0.50% of MOEO) compared to S films which need a higher concentration of MOEO (0.75%). S. aureus was inhibited with CMC films at 0.50% MOEO and pH 5 and 6. Microbial modeling has allowed estimating key intrinsic factors as pH and MOEO concentration with the synergistic effect against two important food-borne pathogens.
Collapse
|
13
|
Riquelme N, Herrera ML, Matiacevich S. Active films based on alginate containing lemongrass essential oil encapsulated: Effect of process and storage conditions. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.05.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
14
|
Alarcón-Moyano JK, Bustos RO, Herrera ML, Matiacevich SB. Alginate edible films containing microencapsulated lemongrass oil or citral: effect of encapsulating agent and storage time on physical and antimicrobial properties. Journal of Food Science and Technology 2017; 54:2878-2889. [PMID: 28928528 DOI: 10.1007/s13197-017-2726-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/12/2017] [Accepted: 05/30/2017] [Indexed: 11/25/2022]
Abstract
Active edible films have been proposed as an alternative to extend shelf life of fresh foods. Most essential oils have antimicrobial properties; however, storage conditions could reduce their activity. To avoid this effect the essential oil (EO) can be microencapsulated prior to film casting. The aim of this study was to determine the effects of the type of encapsulating agent (EA), type of EO and storage time on physical properties and antimicrobial activity of alginate-based films against Escherichia coli ATCC 25922. Trehalose (TH), Capsul® (CAP) and Tween 20 (Tw20) were used as EA. Lemongrass essential oil (LMO) and citral were used as active agents. The results showed that the type of EA affected the stability of the film forming-emulsions as well as the changes in opacity and colour of the films during storage but not the antimicrobial activity of them. Both microencapsulated EOs showed a prolonged release from the alginate films during the 28 days of storage. Trehalose was selected to encapsulate both active compounds because the films made with this microencapsulated EA showed the greatest physical stability and the lowest color variation among all the films studied.
Collapse
Affiliation(s)
- Jessica K Alarcón-Moyano
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Obispo Umaña 050, 9170201 Estación Central, Santiago Chile
| | - Rubén O Bustos
- Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Santiago de Chile, Av. Libertador Bernardo O'Higgins 3363, Estación Central, Santiago Chile
| | - María Lidia Herrera
- Instituto de Tecnología en Polímeros y Nanotecnología ITPN (UBA-CONICET), Facultad de Ingeniería, Universidad de Buenos Aires, Av. Las Heras 2214, Ciudad Autónoma de Buenos Aires, Argentina
| | - Silvia B Matiacevich
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Obispo Umaña 050, 9170201 Estación Central, Santiago Chile
| |
Collapse
|
15
|
Abaide ER, Zabot GL, Tres MV, Martins RF, Fagundez JL, Nunes LF, Druzian S, Soares JF, Dal Prá V, Silva JR, Kuhn RC, Mazutti MA. Yield, composition, and antioxidant activity of avocado pulp oil extracted by pressurized fluids. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.01.008] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|